Creme Brulee Bars (Neiman Marcus Bars)

This post is inspired by a present the hubby got me. He bought me a Crème Brûlée set including a torch! How cool! I definitely need to add that to the lsit of things I need to make. Ironically he got me these, while I had already started making these bars. But I just thought it was a nice coincidence! The truth is that these did not start off in my mind as "Crème Brûlée Bars," instead they were meant to be Neiman Marcus Bars- though they did not turn out anything like the what they were meant to be.

Though the product was something cooler, something delicious and similar to Crème Brûlée. They hubby really liked it and by really liked it...I mean he loved it. In about a day, I'd say he ate about half :) I love when I make things that end up on the hubby's favorite list, because although he eats everything, its hard for him to choose a food that is his "favorite." I on the other hand, only got small taste, becuse the truth is- trying something that does not have chocoate is a hard sell for me. This recipe was pretty easy to prepare, but the cooking time and expectations- were not what I had in mind. So Im not sure if I did something "special" that required a bit of tweaking or I was just meant to create Crème Brûlée Bars ;)

Cooking tip (not really a fact): this might seem obvious, but I'd like to state it nonetheless. Although  many of us purchase non stick bakingware, it is important to grease the pans and trays (I personally use butter). Why, when you have non-stick bakeware? Because although they are meant to be non-stick- that is not truly what you get. If you invest in making a dessert- you want to enjoy it without half of it sticking to the sides. And in order to have that happen- you really want to grease the sides. The result will be easily cut desserts :)

Crème Brûlée Bars 

Adapted from My Kitchen in the Rockies

INGREDIENTS

Preheat Oven to 350F degrees

CAKE LAYER

1 1/2 sticks of butter, at room temperature

2 c. of sugar

4 large eggs

2/3 c. sour cream

1 tsp. vanilla extract

2 c. all purpoes flour

1/4 c. corn starch

1/2 tsp. salt

3/4 tsp. baking soda

CREME BRULEE LAYER

1 (8oz) creme cheese

3 3/4 c. powdered sugar

2 eggs (beatened)

DIRECTIONS

Cream together butter and sugar (about 6-8 minutes, until nice and fluffy. Add eggs (make sure they are at room temperature as well)- one at a time, until incorporated. Add sour cream and then vanilla. In a separate bowl, whisk together, flour, corn starch, salt and baking soda. Then add 1/2 c. of dry mixture to wet mixture, unitl just incorporated (do not over mix). Set Aside.

For topping, combine cream cheese, powdered sugar and eggs. Ok, so this is weird, even though this is the "topping" according to the original recipe- and how I baked it- it somehow, migrated to the bottom. So, this is what I am suggesting- grease a 9x13 pan and spread topping even across greased pan. Then pour batter over the "topping." Spread evenly. Place in oven and bake for 60-75 minutes. The original recipe called for 30-35 minutes- but my bars were not cooked at all.

Once cooked (toothpick should come out clean)- allow to cool completely. Then cut in bars. What I had to do thought was flip it once cut, so the bottom was now the top of the bar (hopefully that made some sense) and voila...Crème Brûlée Bars!

Enjoy,

Chika